Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

✍ Scribed by Tan, Yee-Shin; Baskaran, Asweni; Nallathamby, Neeranjini; Chua, Kek-Heng; Kuppusamy, Umah Rani; Sabaratnam, Vikineswary

• Book ID: 125383460
• Publisher: Springer-Verlag
• Year: 2014
• Tongue: English
• Weight: 260 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-014-1332-8